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Blueberries upside-down cake

Author: Les Cultures de chez nous
Petit fuits 2
Preparation 20
Baking 55
Portions 12
Freezing No


  • For the cake ;
  • 375 ml (1½ cup) of all-use flour
  • 10 ml (2 teaspoons) of baking powder
  • 1 ml (1/4 teaspoon) of salt
  • 125 ml (1/2 cup) of room-temperature butter
  • 150 ml (2/3 cup) of sugar
  • Finely grated orange zest
  • 2 eggs
  • 5 ml (1 teaspoon) of vanilla
  • 125 ml (1/2 cup) of milk
  • 710 ml (3 cups) of blueberries
  • Sugar or honey
  • Strawberries, up to taste
  • For the ganache :
  • 170 ml (6 oz) of chocolate (white, black or milk)
  • 80 ml (5 tablespoons) of cooking cream
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  • Butter a bundt pan. Set blueberries (set aside few fresh blueberries to keep fo garnishing) and sugar (or honey) at the bottom of the mold and keep aside. In a bowl, mix flour, baking powder and salt.
  • In a mixer, mix butter, sugar and orange zest until obtaining a light and smooth texture. Add eggs one at a time while mixing it up well.
  • Add vanilla, flour mix and milk by alternating. Starts and finish with the mix of flour.
  • Preheat oven at 350 °F (180 C). Set cake mixture over blueberries and smooth the preparation. Oven bake 50 minutes.
  • Slice strawberries into slices. If strawberries are tasteless, set in an hermetic container with a bit of water and sugar. Refrigerate at least an hour. Thsi way, strawberries will be more juicy and sweet. Cool down the cake for 15 minutes before unmolding.
  • Meanwhile, heat cream in a casserole. Pour cream over chocolate in a heat proof bowl. Stir to melt everything up.
  • Over the cake, lay strawberries, few blueberries and pour down the ganache (mix of cream and chocolate) with a spoon.

Chef's notes